A popular stuffed flatbread from Rajasthan, Tikkad or Tikkar combines the rustic goodness of maize and wheat flours with the aromatic punch of onions, garlic, tomatoes and spices. The stiff dough is kneaded with ghee for a melt-in-the-mouth texture. Rolled out and cooked on a hot tawa with ghee, Tikkad has a crispy exterior and soft, flavourful interior. Despite the simple ingredients used in this tikkar roti recipe, it packs a spicy, satisfying bite.
In a large mixing bowl, combine the maize flour, wheat flour and salt. Mix well.
Description - Step 2
Rub In The Ghee
Add 2 tbsp of ghee to the flour mixture. Using your fingertips, rub the ghee into the flours until the mixture resembles breadcrumbs.
Description - Step 3
Knead The Dough
Gradually add water, a little at a time, and knead to form a stiff but pliable dough. Cover and let the dough rest for 10 minutes.
Description - Step 4
Add The Filling Ingredients
To the dough, add the chopped onions, tomatoes, green chillies, coriander leaves, garlic, red chilli powder and turmeric powder. Knead again until everything is well incorporated.
Description - Step 5
Portion And Roll The Tikkad
Divide the dough into 6 equal portions. Take one portion and roll it out into a circle of about 15-20 cm diameter, using a little wheat flour for dusting if needed.
Description - Step 6
Cook The Tikkad
Heat a tawa or griddle. Carefully lift the rolled-out tikkad and place it on the hot tawa. Cook on medium heat for 1-2 minutes or until small bubbles appear on the surface. Flip and cook the other side. Smear a little ghee on the surface. Flip again and cook until both sides have golden brown spots. Repeat with the remaining dough.
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Rajasthani
Easy
Main Course
